Cooking from Home is a series our Executive Chef, Bret Andreasen, began during the COVID-19 pandemic. Our hope is simply to bring a little bit of the comfort and delight of Tarragon into your homes.
This is the first of a two-part recipe. I enjoyed this first part for lunch with my family and then we enjoyed the second part for dinner that night. It ended up being a great way to use a whole chicken to the fullest.
- 2 Quarts of Chicken Stock
- ¼ C Corn Starch
- ¼ C Water
- 3 Eggs, Lightly Beaten
- 2 Chicken Legs, Shredded
- ½ C White Mushrooms, Finely Sliced
- 2 T Fresh Ginger, Minced
- 1 T Soy Sauce
- 1 T Rice Wine Vinegar
- Ramps, Finely Sliced to Garnish
- In a small mixing bowl, whisk together the corn starch and water until completely combined with no lumps.
- Bring the chicken stock to a boil and slowly add the corn starch slurry while whisking. You may not need all of it and you may need more. It is up to you but the point of this is to thicken up the broth so use your discretion at this point.
- Once the broth is to the desired thickness and while the broth is still boiling, add the lightly beaten eggs in small amounts, while stirring the broth with a spoon. This will give you nice ribbons of egg for your soup. Once all the egg is cooked, add the remaining ingredients and lower the pot to a simmer. Cook for approximately 5 minutes. Season with salt as needed.
- Garnish with ramps if you have them. If you do not, scallions will work as well.